Korean Tofu Stew Recipe
Some days and nights just call out for a bowl of spicy Korean tofu stew. It just hits so many flavor notes and the eating process of taking a spoon with some rice and then dipping it into the stew is very methodical and satisfying. I usually have ingredients laying around the house to put together a pot of spicy tofu stew, but because it turns out differently every time since I am using different ingredients, I’m just going to write about one of my favorite variations (by sargeant). I tasted as I made it and adjusted seasonings as I went along.
-Rehydrate dried shitake mushrooms. Slice.
-Bring a pot of broth or water to a boil. Seafood broth is delicious for this.
-Add in soy sauce, a pinch of sugar, chili paste or Sriracha and a dash of rice vinegar.
-Add in mushrooms, chunks of tomato and cubes of soft or silken tofu.
-Simmer for 20 minutes.
-After 20 minutes, bring everything back up to a boil and whisk in a beaten egg.
-Garnish with sliced scallions and/or sesame oil if you wish.